Sinaloan Chilaquiles  (Chilaquiles Sinaloenses)



   * 18 tortillas
   * 6 red chile anchos
   * 1/4 onion
   * 3 cloves of garlic finely chopped
   * 1 cup of grated queso aņejo (Romano cheese or aged ricotta may be
   * oil
   * salt


1. Cut the tortillas into quarter sections. Lift up the top layer and fill
the tortillas with grated cheese. Fry and drain.

2. Hollow out the chilis, soak them and liquify them with the garlic and
onion in a little of the water they were soaked in. Fry until they season
and add salt. Add 2 cups of water, boil a little and reduce flame.

3. Put the tortillas in the bottom of the pan, cover with the sauce and top
with grated cheese. Serve hot.

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